Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C.
The effect of storage temperature on physicochemical, microbial and sensory quality of minimally processed durian (Durio zibethinus Murray) was determined at 28 °C for 3 days and 4 °C for 35 days. When held at 28 °C, the pulp retained its colour but softened rapidly after 24 h and became acidic (pH...
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| Format: | Article |
| Language: | English English |
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Elsevier
2006
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| Online Access: | http://psasir.upm.edu.my/id/eprint/6494/1/Physicochemical%20microbial%20and%20sensory%20changes%20of%20minimally%20processed%20durian%20.pdf |
| _version_ | 1796967176138129408 |
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| author | Voon, Yit Yang Sheikh Abdul Hamid, Nazimah Rahmat Ali, Gulam Rusul Osman, Azizah Quek, Siew Young |
| author_facet | Voon, Yit Yang Sheikh Abdul Hamid, Nazimah Rahmat Ali, Gulam Rusul Osman, Azizah Quek, Siew Young |
| author_sort | Voon, Yit Yang |
| collection | UPM |
| description | The effect of storage temperature on physicochemical, microbial and sensory quality of minimally processed durian (Durio zibethinus Murray) was determined at 28 °C for 3 days and 4 °C for 35 days. When held at 28 °C, the pulp retained its colour but softened rapidly after 24 h and became acidic (pH 4.71) after 2 days of storage due to the formation of citric, succinic, acetic and lactic acids. Sucrose decreased concomitantly with increase in glucose and fructose contents during storage. For fruit stored at 4 °C, no noticeable changes in pH occurred. Following 1 week of storage, there was a progressive increase in glucose, fructose and sucrose contents concomitant with the increase in total soluble solids. The firmness increased significantly (P < 0.05) at the end of storage. The organic acid content remained constant throughout storage with a minor increase in tartaric acid detected. Titratable acidity of the fruit correlated well with the shift in organic acid profile instead of pH. Sensory evaluation revealed off-odour development on day 14 for fruit stored at 4 °C. The off-flavour increased to an unacceptable point on day 28 of storage. The minimally processed durian fruit could be held at 4 °C for 14 days with acceptable microbiological count and without off-odour development. At ambient temperature, minimally processed durian could only be stored for 1 day after which the pulp became acidified.
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| first_indexed | 2024-03-06T07:10:04Z |
| format | Article |
| id | upm.eprints-6494 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:10:04Z |
| publishDate | 2006 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-64942015-10-08T03:22:54Z http://psasir.upm.edu.my/id/eprint/6494/ Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C. Voon, Yit Yang Sheikh Abdul Hamid, Nazimah Rahmat Ali, Gulam Rusul Osman, Azizah Quek, Siew Young The effect of storage temperature on physicochemical, microbial and sensory quality of minimally processed durian (Durio zibethinus Murray) was determined at 28 °C for 3 days and 4 °C for 35 days. When held at 28 °C, the pulp retained its colour but softened rapidly after 24 h and became acidic (pH 4.71) after 2 days of storage due to the formation of citric, succinic, acetic and lactic acids. Sucrose decreased concomitantly with increase in glucose and fructose contents during storage. For fruit stored at 4 °C, no noticeable changes in pH occurred. Following 1 week of storage, there was a progressive increase in glucose, fructose and sucrose contents concomitant with the increase in total soluble solids. The firmness increased significantly (P < 0.05) at the end of storage. The organic acid content remained constant throughout storage with a minor increase in tartaric acid detected. Titratable acidity of the fruit correlated well with the shift in organic acid profile instead of pH. Sensory evaluation revealed off-odour development on day 14 for fruit stored at 4 °C. The off-flavour increased to an unacceptable point on day 28 of storage. The minimally processed durian fruit could be held at 4 °C for 14 days with acceptable microbiological count and without off-odour development. At ambient temperature, minimally processed durian could only be stored for 1 day after which the pulp became acidified. Elsevier 2006 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/6494/1/Physicochemical%20microbial%20and%20sensory%20changes%20of%20minimally%20processed%20durian%20.pdf Voon, Yit Yang and Sheikh Abdul Hamid, Nazimah and Rahmat Ali, Gulam Rusul and Osman, Azizah and Quek, Siew Young (2006) Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C. Postharvest Biology and Technology, 42 (2). pp. 168-175. ISSN 0925-5214 http://dx.doi.org/10.1016/j.postharvbio.2006.06.006 10.1016/j.postharvbio.2006.06.006 English |
| spellingShingle | Voon, Yit Yang Sheikh Abdul Hamid, Nazimah Rahmat Ali, Gulam Rusul Osman, Azizah Quek, Siew Young Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C. |
| title | Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C. |
| title_full | Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C. |
| title_fullStr | Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C. |
| title_full_unstemmed | Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C. |
| title_short | Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C. |
| title_sort | physicochemical microbial and sensory changes of minimally processed durian durio zibethinus cv d24 during storage at 4 and 28 °c |
| url | http://psasir.upm.edu.my/id/eprint/6494/1/Physicochemical%20microbial%20and%20sensory%20changes%20of%20minimally%20processed%20durian%20.pdf |
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